Chicken & Cheddar Corn Chowder

A Feteful Life: Chicken & Cheddar Corn Chowder

I usually keep my soup eating to the fall and winter — there’s an obvious exception like gazpacho, which is served cold — but a warm soup on a warm day? Yes, I have one soup that will make me cross this culinary divide: this fresh summer corn chowder. The original recipe calls for frozen corn (which is what I use when I make this soup in the fall or winter) but with all of the fresh corn piling up at the farmer’s market and grocery store, I substitute some fresh raw corn for the frozen stuff. Another summer modification is the addition of some fresh peppery arugula when I serve the soup. It’s definitely an optional step but it’s one that I love (I might have an arugula addiction, so take this advice with a grain of salt). The arugula wilts a bit when mixed with the warm soup and adds such a burst of freshness to the soup. Give it a try, I promise you won’t regret it!

A Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn ChowderA Feteful Life: Chicken & Cheddar Corn Chowder

Chicken & Cheddar Corn Chowder (adapted from Cooking Light)

Ingredients:

2-4 slices of bacon
1 pound chicken breast, cut into bite size pieces
1 cup onion, diced
1 cup red pepper, diced
2 garlic cloves, minced
4 cups low-sodium chicken broth
1 3/4 cup yukon gold potatoes, skinned & diced
2 cups fresh corn, shucked & kernels removed (about 6 ears of corn)
1/2 cup all purpose flour
2 cups 2% milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 – 2 cups of arugula (optional)

Directions:

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with crumbled bacon and arugula (optional).

 

 

 



 

Couscous Salad with Roasted Vegetables and Chickpeas

 

Couscous Header

As we established last week, I love fall. And another reason why I’m a big fan is because I can start roasting things again. My house is um… cozy {read: small} and anytime I have the oven on higher the 400 degrees you can feel it throughout the whole house. Not a great idea when I’m already melting in the swampy DC summers but perfectly acceptable when the weather turns cooler.

One of my favorite things to roast is carrots. They turn incredibly sweet, soft and crunchy – so delicious. When I saw this recipe by Martha Stewart, I knew I had to make it and it didn’t disappoint. Because my family isn’t a huge fan of couscous, I made the whole batch on Sunday and had it for lunch the rest of the week. I think it got better on the second day because the couscous absorbed the lemon vinaigrette. You can get your free printable recipe card here or scroll down to see the recipe. Enjoy!

Couscous Ingredients

Carrots and cauliflower

Ready to toss

Bottom Photo

Couscous Salad with Roasted Vegetables and Chickpeas {adapted from Martha Stewart}

Ingredients

1 pound carrots, sliced ¾ inch thick on the diagonal
1 head cauliflower (about 3lbs), cored and cut into florets
1 ½ teaspoons chili powder (original recipe calls for cumin but I’m not a fan)
Coarse salt and pepper
1 cup couscous (original recipe calls for whole-wheat couscous)
1 tablespoon lemon zest
½ cup fresh lemon juice (from 3 lemons)
1 can (15oz) chickpeas, drained and rinsed
6 scallions, thinly sliced
5 ounces baby arugula

Directions

Preheat oven to 450 degrees. Place carrots and cauliflower on two rimmed backing sheet; toss each pan with 1 tablespoon of oil and ¾ teaspoons of chili powder. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.

Meanwhile, in a medium saucepan, bring 1 ¼ cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.

Make dressing: In  a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.

In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing (I omitted this step since I planned on eating this throughout the week and didn’t want the arugula to wilt too much). Add remaining dressing to couscous mixture, and toss; serve over arugula.